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1/4 cup powdered sugar

For Dulce de Leche Sauce: In medium, heavy-bottom saucepan, combine cream and brown sugar and stir over medium heat until sugar dissolves. Gently boil the mixture until it reduces in volume by 1/3, stirring occasionally, for 5-7 minutes. Stir in sweetened condensed milk. Cover and refrigerate for at least 3 hours to ensure that the flavors meld.

For Bread Pudding: Heat oven to 350 degrees.

Put bread cubes in large bowl. Add 3 tablespoons of the melted butter to bread; toss to evenly coat. Transfer buttered bread to a baking sheet and bake until it begins to turn golden, 10-12 minutes. Remove from oven and let cool.

Coat 11-by-7-inch glass baking dish with remaining 1 tablespoon butter and set aside. (Note: Glass dishes help you see how quickly a dish is browning.)

In medium, heavy-bottom saucepan, combine cream with 1 cup of the Dulce de Leche Sauce and stir over medium heat until it just begins to bubble. Remove from heat.

Carefully fold caramel bits into chilled bread pudding mixture so that the bread holds as much of its shape as possible. Transfer this final mixture into the prepared baking dish and sprinkle with the brown sugar.

Bake about 30 minutes, or until the mixture is set in the middle. Allow it to cool on a wire rack for 10-15 minutes and then dust with the powdered sugar.

In a medium saucepan, slowly warm the remaining Dulce de Leche Sauce over medium-low heat.

Cut the bread pudding into squares and serve warm with Dulce de Leche Sauce.

Note: Use any leftover sauce on ice cream, fruit or cake. Or better yet, double the amount of sauce to ensure you can do just that.

Latin-cooking purists know that true dulce de leche (meaning “sweet milk”) is made with milk, sugar, vanilla and baking soda — and takes hours of slow cooking to condense to impeccable richness. This version, however, saves loads of time and is equally delicious.